spatchcock

简明释义

英[ˈspætʃkɒk]美[ˈspætʃkɑːk]

n. 烤炙的开膛鸡（或禽）

v. 剖开（家禽、野禽）准备炙烧；（非正式）（不适当地）插入（短语、句子等）

复 数 s p a t c h c o c k s

第 三 人 称 单 数 s p a t c h c o c k s

现 在 分 词 s p a t c h c o c k i n g

过 去 式 s p a t c h c o c k e d

过 去 分 词 s p a t c h c o c k e d

英英释义

单词用法

同义词

反义词

例句

1.I learned how to spatchcock 去骨鸡 from a cooking show, and now it's my go-to method for chicken.

我从一个烹饪节目中学会了如何去骨鸡，现在这是我做鸡肉的首选方法。

2.The recipe suggested to spatchcock 去骨鸡 the turkey for faster roasting.

食谱建议将火鸡去骨鸡以加快烤制速度。

3.To prepare the chicken for grilling, I decided to spatchcock 去骨鸡 it, which allows for even cooking.

为了准备烤鸡，我决定去骨鸡，这样可以确保均匀烹饪。

4.When you spatchcock 去骨鸡 a bird, you remove the backbone and flatten it out.

当你去骨鸡一只鸟时，你需要去掉脊骨并将其压平。

5.After you spatchcock 去骨鸡 the chicken, marinate it for at least an hour for the best flavor.

在你去骨鸡鸡肉后，腌制至少一个小时，以获得最佳风味。

作文

In the world of culinary arts, there are numerous techniques and methods that chefs employ to create delicious dishes. One such technique that has gained popularity in recent years is known as spatchcock. This term refers to a specific way of preparing poultry, particularly chickens, by removing the backbone and flattening the bird for cooking. The process not only reduces cooking time but also allows for more even cooking, resulting in a juicy and flavorful meal. In this essay, I will explore the origins of spatchcock, its benefits, and how it can be incorporated into home cooking.The origin of the word spatchcock is somewhat unclear, but it is believed to have derived from the Irish term 'spatchcoked', which means to split open. This method of preparing chicken has been around for centuries, with references found in cookbooks dating back to the 18th century. Traditionally, spatchcock was used by cooks who wanted to speed up the roasting process, especially when preparing meals for large gatherings or feasts. By flattening the chicken, heat can penetrate more evenly, allowing the meat to cook thoroughly without drying out.One of the primary benefits of using the spatchcock technique is the reduction in cooking time. A whole chicken typically takes longer to roast than a flattened one. For example, while a whole chicken may require an hour or more in the oven, a spatchcock chicken can cook in as little as 30 to 45 minutes, depending on the size. This is particularly advantageous for busy families or individuals who want to prepare a home-cooked meal without spending hours in the kitchen.Moreover, the spatchcock method allows for greater flavor absorption. When the chicken is flattened, more surface area is exposed, enabling marinades and seasonings to penetrate the meat more effectively. This results in a more flavorful dish that is sure to impress family and friends. Additionally, the increased surface area allows for more crispy skin, which many people find appealing.To prepare a spatchcock chicken at home, one needs a sharp knife or kitchen shears to remove the backbone. Once the backbone is cut out, the chicken can be pressed down gently to flatten it. After this, the bird can be seasoned according to personal preference and cooked on a grill or in the oven. Some popular seasoning options include garlic, herbs, lemon juice, and various spices. Cooking the chicken on a high heat setting will help achieve that coveted crispy skin while keeping the meat tender and juicy.In conclusion, the technique of spatchcock offers a practical and efficient way to prepare chicken that is both time-saving and flavorful. Its historical roots and culinary advantages make it a valuable skill for any home cook. Whether you are hosting a dinner party or simply looking for a quick weeknight meal, mastering the art of spatchcock can elevate your cooking and impress your guests. So, the next time you find yourself in the kitchen, consider trying this method and enjoy the delicious results it brings.

在烹饪艺术的世界中，厨师们采用了无数种技术和方法来制作美味的菜肴。其中一种近年来受到欢迎的技术被称为spatchcock。这个术语指的是一种特定的家禽准备方式，特别是鸡，通过去除脊骨并将鸟压平以进行烹饪。这一过程不仅减少了烹饪时间，还可以使烹饪更加均匀，从而制作出多汁且美味的餐点。在这篇文章中，我将探讨spatchcock的起源、其好处，以及如何将其融入家庭烹饪中。spatchcock这个词的起源有些不明确，但人们认为它源于爱尔兰词汇“spatchcoked”，意思是打开切割。这种准备鸡肉的方法已经存在了几个世纪，古老的食谱中可以找到相关的参考，早在18世纪。传统上，spatchcock被那些想要加快烤制过程的厨师使用，尤其是在为大型聚会或盛宴准备餐点时。通过将鸡肉压平，热量可以更均匀地渗透，使肉类充分烹饪而不会干燥。使用spatchcock技术的主要好处之一是烹饪时间的减少。一只整鸡通常比压平的鸡需要更长的烹饪时间。例如，虽然一只整鸡可能需要一个小时或更长时间才能烤熟，但一只spatchcock鸡只需30到45分钟，具体取决于大小。这对于忙碌的家庭或希望在厨房中不花费几个小时准备家常菜的人来说，尤其是有利。此外，spatchcock方法还允许更大的风味吸收。当鸡肉被压平时，更多的表面积暴露出来，使腌料和调味料能够更有效地渗透到肉中。这导致了一道更美味的菜肴，肯定会给家人和朋友留下深刻印象。此外，增加的表面积还可以使皮肤更加酥脆，这也是许多人所喜爱的。在家准备spatchcock鸡肉需要一把锋利的刀或厨房剪刀来去除脊骨。一旦脊骨被切除，鸡肉就可以轻轻按下以压平。之后，可以根据个人口味调味，然后在烤架或烤箱中烹饪。一些流行的调味选择包括大蒜、香草、柠檬汁和各种香料。在高温下烹饪鸡肉将有助于获得理想的酥脆皮肤，同时保持肉质鲜嫩多汁。总之，spatchcock技术提供了一种实用而高效的鸡肉准备方法，既节省时间又美味。它的历史根源和烹饪优势使其成为任何家庭厨师的宝贵技能。无论您是在举办晚宴，还是只是寻找快速的周中餐，掌握spatchcock的艺术都能提升您的烹饪水平并给客人留下深刻印象。因此，下次您在厨房时，不妨尝试这种方法，享受它带来的美味成果。